Sushi Inspiration

Veggie sushi options are often limited to only a few simple rolls. I do love avocado or cucumber on its own, but there are so many more delicious combinations possible.

Among many vegetables we love to add one ingredient, that probably no traditional Japanese recipe would call for - and that is peanut butter! Trust us it just tastes delicious!

Ingredients

Rice and basics

Sushi rice / Quinoa

Rice vinegar

Salt

(Coconut) sugar

Nori sheets

Sushi mat or thick clean towel

Peanut Coated Tofu

Firm tofu

Peanut butter (Chunky, 100% peanut, no salt)

Soy sauce

Oil to fry e.g. Coconut butter

Our suggestions

Carrot

Cucumber

Avocado

Spring onion

Green beans

Bell pepper

Asparagus

Fresh sprouts

Sesame seeds

Peanut butter

Vegan cream cheese

Wasabi

Serve with

Soy sauce

Wasabi

Gari (pickled sushi ginger)

Preparation

The rice

First start cooking the rice. Choose the rice base you like. We like to use sushi rice and mix in white quinoa for all its health benefits. Brown rice or a mix work well too.

Prepare the other ingredients while the rice is cooking according to its packet instructions on time and water.

Afterwards spread it in a large bowl or on a plate to let it cool down.

Stir together the rice vinegar with sugar and salt and fold it into the rice once cooled down.

Peanut Coated Tofu

Whisk peanut butter together with some soy sauce to get a creamy consistency

Press the tofu between kitchen towel sheets to remove some liquid and make it firmer holding together

Cut the tofu in thin stripes. Think of the size as to fit into your sushi rolls.

Heat a pan with some coconut oil.

Coat the tofu with our peanut mixture.

Shortly fry the tofu on high heat from two sides

Set tofu aside to let cool down

Vegetables

Best to leave the avocado as last and cut it shortly before you start putting everything together to keep it from turning brown on the air

Cut all your chosen vegetables in very thin stripes.

Cut the avocado in half, slice it in stripes inside the peel and then spoon it all out

Assemble

Place a nori sheet with the shiny side down on your mat or towel

Add a handful of rice and spread it carefully on the nori sheet with your hands. It helps to dip your fingers in water first to avoid too much sticking.

Cover the lower 1/3 to 2/3 of your sheet, leaving one centimeter at the bottom edge free.

Place your filling ingredients as a thin line across the middle of the rice

Time to get creative, here some inspiration:

If you like it spicy, start by spreading a tiny line of wasabi across the rice

Another nice start is a thin line of peanut butter

Next optional is spreading vegan cream cheese over the whole rice

Top with sesame seeds.

Now add the rest of your chosen ingredients along a line. You can combine them differently in each roll to discover different interesting flavours.

Carefully roll everything up (see tips below)

Dampen the top edge of the nori sheet with a little water to seal

Complete more rolls till you used up your rice

Serve

Take a sharp knife and brush it with rice vinegar or water to prevent sticking

Cut into maki pieces

Serve with soy sauce, wasabi and pickled ginger - enjoy!

Notes

You can keep the uncut rolls for later in an air tight container if you made more then you can eat at once.

This is not a complete recipe with step by step pictures or any measurements yet. Instead it gives you ideas on ingredients to combine. Just see which ones you like and keep in mind what you can get seasonal and organic as much as possible.

If you never made sushi it will help to watch a short video to get a good idea on how to add the ingredients, how much to add per roll and how to roll it up.